We harvested the grapes on September 4, at 24.8° Brix, pH 3.61 and 5.3 g/L titratable acidity. The grapes were gently pressed and the wine fermented slowly and matured in stainless steel to preserve the freshness of the aromatics.
Hauntingly perfumed, with delicate and subtle notes of jasmine, white peach, apricot, and sweet almond. The beautifully balanced wine is medium-bodied. The aromas dance and weave throughout the long finish.